EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS
Less than 1 gram of fat in each muffin but you wouldn't even know they are low-fat, these are even better the next day, and are just as delicious without the berries, of coarse you can use full-fat sour cream or yogurt, flavored yogurts only add to the taste of these muffins, I like to sprinkle a sugar/cinnamon mixture on top of each muffin before baking but that is optional, see note on bottom for doubling the recipe. For greasing see recipe#78579 --- visit www.kittencalskitchen.com for more low fat recipes!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease or line 12 regular-size muffin tins with paper liners.
- In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
- In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
- Scoop/divide the mixture between the muffin tins.
- Bake for 15-20 minutes or until the muffins test done.
- *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.
KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS
Steps:
- Set oven to 350 degrees. Grease or line 12 regular-size muffin tins with paper liners. In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries. In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!). Scoop/divide the mixture between the muffin tins. Bake for 15-20 minutes or until the muffins test done. *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.
Nutrition Facts : Calories 152 calories, Fat 8.50168027790652 g, Carbohydrate 16.7236111748594 g, Cholesterol 39.1949937810945 mg, Fiber 1.19652638327487 g, Protein 2.80449359998598 g, SaturatedFat 5.15728277779822 g, ServingSize 1 1 Serving (90g), Sodium 1771.33842108385 mg, Sugar 15.5270847915845 g, TransFat 0.692321652820252 g
LOW FAT BLUEBERRY MUFFINS
I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.
Provided by KLV2993
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine all the ingredients, except the blueberries.
- Gently fold in the blueberries.
- If using frozen berries, don't thaw- the juices won't mix through the batter as much.
- If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
- Put in muffin tins.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 169.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 18, Sodium 273, Carbohydrate 37.3, Fiber 1.1, Sugar 18.6, Protein 3.6
THE NO-FAT BLUEBERRY MUFFINS RECIPE
Make and share this The No-Fat Blueberry Muffins Recipe recipe from Food.com.
Provided by Ducky
Categories Quick Breads
Time 29m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray twelve 2 to 2 1/2 inch muffin pan cups.
- Into large bowl, sift flour with soda, powder and salt.
- Into medium size bowl beat egg whites and milk.
- Add sugar, then egg mixture into large bowl.
- With spatula, blend until throughly combined (mixture should be slightly lumpy).
- Gently fold blueberries into mixture.
- Spoon batter into prepared muffin cups about 2/3 cups from top.
- Bake 18 to 22 minutes.
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